Be sure to try my Tomato Basil Pasta recipe next!
Caprese Pasta
I love making this pasta recipe all year round, but I especially love it when I have fresh basil and cherry tomatoes in the garden. There’s no better way to put it to good use than with this amazing recipe. The tomato cream sauce is so flavorful, and has a combination of Parmesan and melty mozzarella, which pairs perfectly with fresh tomatoes and basil. Juicy seared chicken makes it a complete meal, which you can even drizzle with a little balsamic glaze for the ultimate Caprese flair!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken in half lengthwise to create 2 thinner slices. Season each side and dredge it in flour. Sear in olive oil. Set aside and let it rest for 10 minutes, then cut into strips. Add the white wine and reduce by half.
Add the butter and garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes. Stir in the tomato paste.
Add the half and half, chicken broth, and seasonings. Bring to a gentle boil, then reduce heat to low and simmer while you boil the pasta to al dente. Stir in the Parmesan. Add the cherry tomatoes and mozzarella cheese and stir until the mozzarella begins to melt.
Add the drained pasta and stir to combine. Add the chicken strips and heat through. Garnish with fresh basil and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well. Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form.
Try These Next
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan. Kitchen Tongs– Makes it easy to handle the chicken when searing. Pasta Strainer– I have this one and love it. Large Measuring Cup with a Spout Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
